Solvent extraction of penicillin

✍ Scribed by Rowley, D. ;Steiner, H ;Zimmen, E.

• Publisher: Wiley (John Wiley & Sons)
• Year: 1946
• Weight: 422 KB
• Volume: 65
• Category: Article
• ISSN: 0368-4075
• DOI: 10.1002/jctb.5000650807

✦ Synopsis

inactivation of free phonphekrie gradually increaee with moiRture .content.

(3) Above '20% moiature content, flour quality is slightly more heat-neneitive than yerininetion vitality as adjudged by laboratory germination teats, uiid further inveetigution with other aheatr along theme lilies i8 required.

(4) A t the temIwratures of 15% phoephatme inactivation the vitality of the grain. cspecially a t low moistures, is t~riously impaired, and the phosphatume test is insufficiently sensitive for the asseaanient of heat damage to the vitality of seed what.

(5) In thi8 particular wheat the tumperaturen at which 80% phosphatame inactivation occurs clo~cly paunrllel tho= at which gluten cannot be washed out of the wholenieal. ThiR lrupports the view that clainage t o grain in largely due'to protein denaturation and related proceanes nuch as enzyme inactivation.

(6) Th' e kart1 and germ ends of the wheut grain are equally Hcnsitive in baking quality and yhoephatune activity to mild heat ilarnage.